Vegetable Gelatin Agar Agar


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Vegetable Gelatin Agar Agar

INCI: Agar

CAS No. 9002-18-0
EC No. 232-658-1

Appearance: Yellowish white or pale yellow powder, with a characteristic odor and taste.
Solubility: Insoluble in cold water, soluble in boiling water.
Gel Strength 750 +- 50 g/cm2 750
pH 6 - 8
Particle Size 100% passes 40 Mesh Compliant
Gelation Point: 35 -+ 5 ºC 36
Origin: Gelidium sesquipedale
Description: Dried hydrophilic colloid, extracted from marine algae of the class Rhodophyceae

Agar-agar is extracted by treating the algae with boiling water; the extract is filtered hot and then concentrated and dried (for example by lyophilization). It is used as a suspending agent, thickener, emulsifier, and stabilizer in various types of preparations. More than as a gelling agent, it is used as an adjuvant, since the gels it forms do not have an adequate consistency, in addition to being easily contaminable. It is not toxic or irritating. It is also used as a support for culture media in bacteriology. Solutions or gels are stable at pH = 4 – 10.

Incompatibilities: Electrolytes (produce partial dehydration and reduce viscosity), ethanol (dehydrates and precipitates it), tannic acid (causes it to precipitate).

Dosage: At 1% in water, it forms a fairly consistent gelatin.

Conservation: In well-closed containers. Protect from light and moisture.


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